There are tableware sets of different designs, qualities and prices around the world. We will use the one that best suits our tastes and possibilities. The more formal is our event, we recommend using classic styles and colors for having a respected table for a formal meeting because a table also give a best impression with your guests.
If the tableware sets are anagrams on the edge, we place the dish so that the initials match the top plate, centered and legibly for the diner. Similarly if the logo is drawn in the center of the plate.
- Low-dish: This piece is the base of the tableware sets. On them will have the rest of tableware sets. Is larger than the rest and is often seen in different grades, metal, glass, earthenware, porcelain, etc.The reason for this piece is to enter service and service, do not run a diner with no front plate, as this is not correct protocol.
- Dinner plate: It’s the next place it on the low-plate.
- Bowls or soup: Only if the first place that will serve on the menu is a cream or broth. If not simply flat plate. Never place two flat plates on top of each other, although the type of menu prepared will be needed. In this case, once the first service, will retire from the table, and tableware sets were exchanged for the same type but clean.
Another of the "families" apart of the tableware sets that will place at the table is that of the crystal. This consists of all the glasses and cups that we need.
Available on the table is at the top front of the plate. We list them from left to right, according to their placement:
- Cup for water: is the first installed on the side of the left. Is larger than or equal to the rest anyway. Never smaller. A common mistake in the use of this cup is that people are confused with wine glass red ball, and is used for this purpose. This will never be right. The most formal is the cup for water, and refilled when diners are seated. It is the only case to be made. Never fill in more than 4 / 5 in its entirety.
- Red Wine Cup: Placed next to the water and the same size or slightly smaller. Better to thin glass. Tasteless fill more than ½ of the total, the best 1 / 3.
- Cup white wine: If we are to serve fish and seafood menu. If you are not going to use white wine is not necessary to put it. It is smaller than that of red wine.
- Glass of champagne or liquor: If set from the beginning, is placed below that of white wine, and slightly behind the rest. Is one that is placed to the right. The glass of champagne is a type flute. Sometimes instead of champagne is placed brandy or sherry, depending on the drinks we serve.